Harmonious blend of miso and butterA comforting fried rice recipe enhanced with buttery miso flavor. Quick, delicious, and great for using up leftover rice.
Add garlic, frozen mixed vegetables and cook for 5 minutes.
Add egg, and cook until scrambled, stirring occasionally.
Add rice, miso and pinch of salt and pepper. Stir for another 3 minutes.
Garnish with chopped green onions and sesame seeds.
Product used in this recipe
M1nute Miso Organic Original 10 oz (283 g)
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
M1nute Miso Organic Original(English and french label) 283 g
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
Edamame, or boiled whole soybean pods, can be more delicious when seasoned with a spicy miso sauce. Try these as a healthy snack or a quick appetizer. The recipe is easy to follow and takes only 15 minutes from start to finish. Flavorful and savory, the combination with miso will entice home cooks around the world.Message from Nami( Just One Cookbook®): “Edamame is becoming more popular as an appetizer. Have you tried seasoning edamame before? This spicy miso edamame is really flavorful and hard to stop eating! You can adjust the spiciness to your liking. My children like it with just a tiny bit of spice kick. It’s a can be a healthy afternoon snack or an appetizer.”
Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl.
Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add M1nute Miso Organic and mix all together for 1 minute.
Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately.
Quick Tip
Add more chili paste if you prefer a spicier taste.
Product used in this recipe
M1nute Miso Organic Original 10 oz (283 g)
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
M1nute Miso Organic Original(English and french label) 283 g
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Easy to prepare, this eggplant dish can be both an elegant and unctuous side or entrée dish. Message from Nami( Just One Cookbook®): "Here is a simple appetizer dish you can serve at a party. Sweet miso flavor goes extremely well with eggplant and this dish is done in 15 minutes with the help of M1nute Miso Organic. Other than as an appetizer, you can also serve it over steamed rice as a main vegetarian dish and it's a perfect quick weeknight meal. Enjoy!"
3ea.Cilantro stalks(stems discarded and leaves chopped)
Cooking spray
Instructions
Preheat broiler with the rack about 4 inches from the heat source.
Line the baking pan with parchment paper and spray it with non-stick cooking spray.
In a small bowl, combine miso, sugar, mirin, and red chili pepper flakes and mix well. Set aside.
Remove the ends of the eggplants. Slice them in half lengthwise from the stem to bottom creating boat-like halves. If you use Chinese eggplants, cut each boat-like half crosswise for a good size.
With the tip of a knife score the flesh, about 1/4 inch deep 3-4 times across the eggplants.
Place the eggplants flesh side down and broil until the outer skin browns and softens, about 5 minutes. Turn the eggplants flesh side up and brush on the mixture from step 3.
Broil the eggplant again until glaze starts to brown and sizzle, about 5 minutes.
Sprinkle with sesame seeds, green onion, and cilantro. Serve immediately.
Product used in this recipe
50% Genen Miso 17.6 oz (500 g)
Our 50% Genen Miso is a very unique miso with sodium content of 50% less than the regular miso ranges, at only 5.3g of sodium per 100g miso. It is very bright beige in color, is very sweat and mild coming from abundant use of koji. Good for any recipe for marinades, sauces, dressings, and any miso-seasoned recipe, rather than for miso soup.
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
M1nute Miso Organic Original(English and french label) 283 g
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Spicy Kimchi and homey miso combine for a warming Asian stew. Make this dish for the colder months and you'll be sure to stay warm. Message from Nami( Just One Cookbook®): “The fall season is just around the corner and it’s also my favorite season for comfort food. There is no better bowl of spicy Asian stew like Kimchi Jjigae to keep you warm on a chilly fall evening. Abundant kimchi is used in this stew along with tofu and mushrooms. You can include your favorite veggies and meat. Enjoy this stew on cold night!”
1/3pack 1 oz./28gshimeji mushrooms(bottom ½ inch trimmed)
1pack 14 oz./397g silken tofu(drained and cut into 1-inch blocks)
2scallionsgreen parts only, sliced
Instructions
In a small pot, heat sesame oil on medium high. When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds
Add kimchi and stir fry for 2 minutes. Add Korean chili paste, sake, M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine. Add kimchi juice and water and bring to a boil.
Add enoki, shimeji mushrooms and tofu and cook for 15 minutes
Garnish with the scallions and serve immediately
Quick Tip
Add more kimchi if desired and adjust the spiciness with chili paste and red chili pepper flakes.
NOTE
For a non-vegetarian version, you can stir fry 1/4 lb. chopped pork belly with kimchi. Instead of water, you can use anchovy stock. To make anchovy stock, put 5 dry anchovies and 1 two-inch square kombu in 2 1/2 cups water and boil for 10 minutes.
Product used in this recipe
M1nute Miso Organic Original 10 oz (283 g)
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
M1nute Miso Organic Original(English and french label) 283 g
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Steam cooked, light and healthy, this French method of cooking will keep you coming back for more.Message from Nami( Just One Cookbook®): “Have you cooked food in parchment paper before? If you haven’t, I hope you try this French technique called En Papillote (French for “in parchment”) which is a wonderful method of cooking. The food is put into a parcel made from folded parchment paper and baked in the oven. The parcel holds in moisture to steam the food so it’s light and less greasy. Add your favorite herbs, seasonings and spices to enhance the flavor of the ingredients. Enjoy!”
Combine Maple Miso Sauce in a small mixing bowl and whisk all together.
Fold two 15-inch square pieces of parchment paper in half. Starting from the folded edge, cut out half of a heart shape. When you unfold the paper, it should be the shape of a heart.
Unfold and place vegetables on one side of each sheet next to the crease. Season with salt and pepper.
Drizzle 1 – 1 ½ tbsp. of Maple Miso Sauce over the vegetables and lay a sprig of thyme.
Fold other half of parchment over to cover the vegetables.
Starting at the top of the half heart shape, make small, tight, overlapping folds along the open edge to seal and make a packet. More folds will make a tighter seal to keep steam in.
Place packets on a large rimmed baking sheet (or cast iron skillet) and bake 15 minutes in the preheated oven. It’s ready when the packets look puffed-up and slightly browned.
Remove packets from oven and transfer to individual serving plates (or serve in the cast iron skillet).
Slit tops with kitchen shears, gently open and serve. Watch out for hot steam escaping from the pouch.
Quick Tip
Brush the edges of the paper with beaten egg white for a tighter seal, if desired.
Adjust the cooking time if you add other kinds of vegetables or fish.
Product used in this recipe
M1nute Miso Organic Original 10 oz (283 g)
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
M1nute Miso Organic Original(English and french label) 283 g
Our M1nute Miso Organic is made from organic rice and soybeans, with yellow in color. Vegetable and kelp dashi is blended to come up with miso in liquid form, mild and umami-rich taste, and, in easy-to-use bottle. Miso soup in one minutes. Also, as a base, you can create your own sauces, miso marinades, dressings, and glazes.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
M1nute Miso is another Hikari Miso healthy and quick solution to our hectic and often busy lives. Have some full-flavored miso soup ready in a minute at home, school, office or on the run by keeping M1nute Miso in your briefcase, lunch bag, and office refrigerator. Tradition never tasted so good so fast.
optional ingredientstofu, green onion, wakame seaweed, etc.
Instructions
Pour Hikari M1nute Miso and boiling water into a bowl or mug.
Stir well with a spoon until miso is completely dissolved.
Add diced tofu, chopped green onion, wakame seaweed and serve.
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